page_title: Matambre
section_title: Overview
hierarchical_section_title: Matambre / Overview
caption_attribution_description: Español: Matambre relleno al medio cocinado a la parrilla.
context_page_description: Matambre, also known as suadero in some Latin American countries, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, a sort of flank steak. It is not the cut known normally in the U.S. as flank steak. It is a rose colored muscle taken between the skin and the ribs of the steer. Some people refer to it as the "fly shaker", because it is the muscle used by the animal to twitch to repel flies and other flying insects.
context_section_description: The same word (or matambre arrollado or matambre relleno) is also used for a dish made of a matambre meat roll stuffed with vegetables, peppers, ham, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce. It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used.
  The name matambre is a portmanteau word, "matar" + "hambre" ("hunger killer").
caption: Cross section of a matambre relleno
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